Peach Cake with Cake Mix

5 from 5 votes

This easy Peach Cake with Cake Mix is made with canned peaches and pantry staples, then topped with a homemade frosting for a simple dessert everyone loves.

Prep Time10

Cook Time45

Total Time55

Course: Desserts

Cuisine: American

Keyword: cream cheese frosting glaze, Peach Cake with Cake Mix

Servings: servings

Calories: 205kcal

Author: Lois

Equipment

Ingredients

For the Cake:

1 (15.25-ounce) box yellow cake mix
1 (15-ounce) can sliced peaches, undrained
3 large eggs
½ cup vegetable oil

For the Frosting:

4 ounces cream cheese, softened
4 tablespoons butter softened
1 teaspoon vanilla extract
1 cup powdered sugar

Instructions

For the Cake

Preheat the oven to 350°F. Coat a Bundt pan with baking spray and set aside.
In a large mixing bowl, combine the cake mix, undrained peaches, eggs, and vegetable oil.
Pour the batter into the prepared Bundt pan.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 to 10 minutes. Run a butter knife around the edges and center of the pan, then invert the cake onto a wire rack. Allow it to cool completely before frosting.

For the Frosting

Using a stand mixer or hand mixer, beat the cream cheese, butter, and vanilla until smooth and creamy, about 2 minutes.
With the mixer on low speed, gradually add the powdered sugar until fully incorporated.
If the frosting is too thick to drizzle, add 1 to 2 tablespoons of milk or microwave it for about 5 seconds, stirring until it reaches a pourable consistency.
Pour the frosting over the cooled cake, allowing it to drip down the sides before serving

Video

Notes

Tips

Coat the Bundt pan well with baking spray to help the cake release cleanly after baking. Let the cake cool in the pan for 5 to 10 minutes before inverting it onto a wire rack.
Use the peaches along with their juice as directed in the recipe, since the liquid helps create a moist cake. If you prefer smaller pieces of fruit, roughly chop the peaches before folding them into the batter.
If the frosting is too thick to drizzle, stir in 1 to 2 tablespoons of milk or microwave it for about 5 seconds until it reaches a pourable consistency.

Storage & Make Ahead

Because the frosting contains cream cheese, store the cake covered in the refrigerator for up to 4 days. For the best flavor and texture, let slices sit at room temperature for a few minutes before serving.
You can bake the cake a day in advance and frost it before serving. The unfrosted cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before adding the frosting.

Nutrition